This is my secret weapon for seriously fast midweek meals: an Authentic Chinese All Purpose Stir Fry Sauce that takes minutes to make and can be stored in the fridge for weeks. Plenty of flavour just used plain but also fantastic with extra flavourings added, this Stir Fry Sauce is sensational used for both stir fries and stir fried noodles.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
My Swiss Army knife of Stir Fry Sauces!
Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes.
These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m sharing mine. I call him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly referred to as). Perfected and tweaked over years, I’ve been loyal to Charlie for a decade (and counting).
The brilliant thing about Charlie is that you make him just by combining the ingredients in a jar, them just store him in the fridge where he’ll happily reside for weeks – months even. Then you simply heat some oil in a wok, throw in whatever proteins, vegetables and noodles you want, then throw Charlie in with some water and he’ll magically transform into a thick, glossy sauce that lusciously coats your stir fry. He’s great plain, but so versatile too – add heat, herbs, fruity sweetness or some tang. I’ve provided some of my favourite variations in the recipe below.
In the recipe below, I’ve provided the basic “formula” for using Charlie and I’ve also written a separate post on how to Build Your Own Chinese Stir Fried Noodles.
Update: At the request of a number of readers, I’ve put together a post with 10 Classic Chinese Takeout Meals using this sauce – meals in a flash!
And it’s as easy as that!
I’d love to know what you think if you give “Charlie” a go! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Real Chinese All Purpose Stir Fry Sauce (Charlie!)
Ingredients
- 1/2 cup light soy sauce (Note 1)
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine (or dry sherry) (Note 5)
- 1/4 cup cornstarch / cornflour
- 1 tbsp sugar
- 2 tbsp sesame oil , toasted
- 1 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)
Instructions
- Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Amount to Use (Note 6):
- Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
- Noodles: I use 3 tbsp of the Stir Fry sauce + 5 – 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables – packed, proteins + noodles – if using).
- By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus 1/3 cup water.
To Use:
- Heat 2 tbsp oil in wok over high heat.
- Add your choice of Base Flavourings – fry for 10 seconds or so to infuse oil.
- Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
- Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
- Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Base Flavourings
- Garlic, minced or finely sliced
- Ginger, minced or finely sliced
- Fresh chillies, minced or finely sliced
Additional Flavouring Suggestions
- Sriracha, Chilli Bean Paste or other Spicy addition
- Sweet chilli sauce
- Substitute the water with pineapple or orange juice
- Rice vinegar – for a touch of tartness
- Fresh cilantro / coriander leaves, or thai basil – for freshness
- Garlic or ordinary chives, chopped
- Pinch of Chinese five spice powder
Jan Vu says
Hi Nagi, someone posted your Charlie recipe on Epicurious but did not give you credit for your recipe…thought you might want to know. https://www.epicurious.com/recipes/member/views/real-chinese-all-purpose-stir-fry-sauce-53092191
Ron Baker says
Can I make the Charlie sauce without alcohol
Thank you
Cashiefa says
Hi Nagi
what can i substitute Oyster sauce with? (shell-fish allergy)
thanx
Shannon says
There are no oysters in oyster sauce 🙂
Sophia marie says
Hi Nagi ,
I love your site,read you everyday! I have been using your “Charlie” for almost a year now. (always keep a jar in the frig.) I leave the cornstarch out so it does not harden at the bottom and just add some with each recipe.
Thanks for all your great idea and love your doggie!
Paula says
I made the brown sauce and put in refrigerator. All the cornstarch is sitting at the bottom of jar and won’t mix when shaken.
jim Peterson says
Stir it…
sophia says
cornstarch hardens when sitting, you can break it up with a spoon and then shake. What I do is make the sauce without the cornstarch and keep it in the frig, adding some when using for a recipe. Don’t know if Nagi would agree, but it works for me and the “Charlie” is delicious.
SallyAnn says
I have been asked to supply some starch for chineese cooking. Is this the same as corn flour?
Nagi says
yep that’s it!
Isabelle Potter says
Such wonderful attention to detail. I wish all recipes were written with your understanding of the information that cooks need to take a recipe and make it their own. Thank you.
Nagi says
You’re so welcome Isabelle! N x
Eugénie Simpson says
Hi,
I’m hoping to use this as a marinade/glaze on baked chicken pieces.
Do u think it’s suitable?
Thanks
Nagi says
Hi Eugenie! It works great as a marinade 🙂
Darryl Simpson says
Hi Nagi, we’ve spoken before in regards to the restaurant copy of their sate sauce. One more great thing is your Charlie sauce. I’ve used something similar in the past, but a beaut enhancement is the addition of 1 teaspoon of Jimmys Satay Sauce and one teaspoon of sesame oil in the mix. It’s not so noticeable as extra ingredients, but gives Charlie a lift that’s hard to put your finger on. Once again I learned this in Harry Quays Chinese Cooking Classes and use it all the time. My friends always comment on how/why my stir fries are hard to beat! I hope you might give it a go, Darryl.
Nagi says
OOH! That is SUCH a great idea! I have some Jimmy’s right now!
Liz says
As others have asked and you haven’t answered, what is Chinese cooking wine? Please tell us what exactly you use and what exactly Chinese cooking wine is.
Nagi says
Liz – please see Note 5. Thanks
Amanda says
What do you mean by “Chinese wine”? Are you referring to plum wine? Sake (rice wine)?
Nagi says
Hi Amanda! Please see note 5 🙂 N x
Jali says
Is Shaoxing wine ok? Should I get the light or dark version? thank you!
Teresa Mitchell says
Hi Nagi,
I would like to cook this chow mein recipient for my daughter’s Chinese themed party, so everyone can have a small bowl each. It will be around 20 people, do you have any suggestions so I get the sauce and ingredients in the right proportions? Would you think making a large quantity the day before and reheating on the stove would taste just as good I would be grateful for any suggestions!
Thanks Teresa
Nagi says
Hi Teresa! Search on my site for Chow Mein then on that recipe, click on Servings and slide until the servings becomes 20. This will change all the ingredients! For that many people, I personally would cook the day before, cover with cling wrap while hot, then once cooled refrigerate then microwave to reheat 🙂 N x
Laura Cranton says
This sauce is PERFECT!
If I were to add bits of orange rind, would that be as a base flavoring or other flavoring? I’ve tried adding small slices of orange rind at the end of the cooking process, but I only taste the orange when I bite into the bits of rind. The flavor doesn’t seem to get into the rest of the sauce. Any suggestions?
Nagi says
Hi Laura! To get orange flavour in I would use orange juice instead of water and use orange ZEST, not just rind pieces 🙂 Use the zest of an entire orange and mix it into the sauce. I am pretty sure you’ll get great orange flavour that way!
Laura Cranton says
Thank you Nagi!
Jo Anne T. says
Can I substitute Coconut Aminos for the Oyster Sauce? We have a shellfish allergy at home, and would like to be able to make this friendly enough for him to eat.
Shannon says
There are no shellfish in oyster sauce! 🙂
Rod says
Would you like a photo of my brand which clearly says 30% Oyster?
Shannon Chin says
No thanks. I actually looked it up. I was misinformed, and couldn’t even say by who or when. SOrry for sharing incorrect information. But thanks.
acHg says
Totally different taste. Oyster sauce rounds out and is the fifth element in seasoning- not a flavor.
Coconut anything will add a flavor level.
Judy says
You can buy a vegetarian Oyster sauce. It does not have any meat/seafood in it.
Jo Anne T. says
Thank you!!!
Nagi says
I’m sorry I’m not sure Jo Anne. Sorry!
Cam says
Hi there,
Is Rice Cooking Wine ok to use when you say Chinese Cooking WIne? Thanks so much!
Becki in Michigan says
Oh my! I put this together the other day & made stir fry chicken vegetable noodles & it was fantastic!
We live in the country with limited items available within 20 miles, so I used all dark soy (reduced sodium), dry sherry, 1 tablespoon black pepper & fettuccine noodles. It was a spur of the moment choice to make, using the veggies (carrots, celery, onion, mushrooms & frozen peas) I had in the fridge & some frozen chicken breasts.
Nagi, I can’t thank you enough for this recipe! It wasn’t too salty, to sweet, to tangy, it was PERFECT! The sauce clung to the noodles just like you said it would & we enjoyed every bite. I thought I’d doubled the recipe but made enough that we had leftovers for lunch the next day. Slurpy, yummy good & I still have my Charlie Brown waiting in the fridge to be used for something else soon.
Thank you!
Shelly says
I’ve used Charlie twice now! It is DELICIOUS!! The first time I used fresh chow mein noodles and green onions. The second time, spaghetti noodles and white onion. A huge hit x2!!
I will ALWAYS have a jar of Charlie in my fridge! Thankyou so much for sharing!!
Nagi says
That’s so great to hear Shelly! Thanks for letting me know you enjoyed this! N x
Robert Wood says
Delicious!
Nagi says
That’s great to hear Robert! Thanks so much for letting me know you enjoyed this! N x ❤️
Diane Logan says
Hi! Please clarify the recipe for me.
Does it require 1/4c each light soy and AP soy (for a 1/2c total soy)?
Or is it 1/4c light soy or 1/4c AP soy depending on a person’s preference (only a 1/4c total per recipe)?
Thanks and be well,
Diane
Desiree D Campbell says
It calls for both 1/4 light and 1/4 dark. For a total of 1/2.
See note #1 :if you do not have light you can use regular but the sauce with be darker.